1 lb bag Mucci Farms Sweet to the Point™ Mini Pointed Peppers
6 Mucci Farms Sapori™ Sweet Cocktail Tomatoes
2 Mucci Farms Mini Cucumbers
¾ tsp. cumin
1/3 cup crumbled feta cheese
1/3 tsp. salt
¼ cup olive oil
¾ cup quinoa, rinsed well
1½ bunches of flat-leaf parsley
4 green onions
1 lemon
1½ tbsp. mint, chopped
1/3 tsp. garlic powder
¼ tsp. black pepper
In a medium saucepan, bring quinoa, ½ tsp. salt and 1 ¼ cup water to a boil. Reduce heat to medium-low, cover and simmer until quinoa is tender (approx. 10 minutes). Remove from heat and allow for cool down.
In a large bowl:
Chop parsley and discard stem. Dice tomatoes and cucumbers (discard seeds and juice from tomatoes). Thinly slice the green onions, then add chopped mint. Add quinoa and mix. Add cumin, garlic powder, pepper, salt, olive oil, juice of one lemon and mix. Garnish with feta cheese crumbles and toss. Cut Sweet to the Point™ mini peppers in half and remove seeds (leave stem on). Stuff halved peppers with quinoa / parsley salad mixture.
Allow salad mixture to sit in the refrigerator for a day to blend flavours before stuffing.
